This section is from the book "The Professed Cook: Or, The Modern Art Of Cookery, Pastry, And Confectionary", by B. Clermont. Also available from Amazon: The professed cook.
The Yolks taken out, and mixed with Truffles as a Rogout, and served in the Shells, or in the Whites, being hard boiled.
Scooped as a well: Make a Gratin with a well-seasoned Farce, pretty thick; fink as many holes as you propose serving poached Eggs therein.
Hard Eggs pounded with Marrow and Seasoning, made into small bullets, and wrapped in thin Paste to fry, Oeufs au Fromage. With Cheese; done upon the Table-dish, as those au Miroir, with rasped Cheese under and over; coloured with a hot Shovel.
Fantastic, etc. etc. See Oeufs me-ringues; the Yolks put upon a thick Ragout of Sorrel, done with Cream, and finished as above.
The Yolks boiled; taken out to mix as a Farce, with chopped Taragon, and other Seasoning, and put into the Whites to fry.
Poached Eggs, with Ravigotte Sauce, See Sauces, Oeufs aux fines Heches. A Farce made with Butter and all sorts of seasoning Herbs; the Eggs done upon it between two Fires, or in the Oven.
fricasseed, or boiled hard, and then warmed in the Sauce.
Hard boiled, and warm-ed in this Sauce.
Done upon a Gratin, made of Cheese, Butter, and bits of Bread; the Yolks and Whites beat up together, with proper Seasoning, and finished as usual.
Boiled hart!, cut into quarters, and tossed up with a little Butter, Lard, and chopped sweet Herbs; served with Cullis Sauce.
Boiled hard; the Yolks taken out to make a Farce, with Butter, Seasoning, and a little Cream; then put in the Whites, and folder with Yolks to fry.